Eat Your Veggies Breakfast Muffins

30m Prep Time
25m Cook Time
12 Yield
Preparation Directions

STEP ONE

HEAT oven to 350°F. Line 12 muffin cups with paper baking cups. Combine cupcake & cake mix, water, oil, egg whites and cinnamon. Beat with electric mixer on medium speed 2 minutes. Stir in carrot, oats, zucchini, raisins and nuts. Divide evenly into prepared muffin cups. (Cups will be full.)

STEP TWO

BAKE 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.

STEP THREE

MICROWAVE frosting in small heavy-duty plastic bag on HIGH 7 to 10 seconds or until slightly melted. Cut small corner off bag. Drizzle lightly over muffins.

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